Freshly baked chocolate cream cheese muffins are the ultimate comfort food. With a combination of rich chocolate and cheesecake flavor, they're sure to satisfy your cravings.
Preheat the oven to 350 °F. Lightly grease a muffin pan and set aside.
In a large bowl, beat together oil, sugar, buttermilk, egg, vanilla extract, and yogurt until everything is well incorporated.
In second bowl mix the dry ingredients (flour, cocoa powder, baking soda, and salt).
Add the dry ingredients to the wet mixture and stir just until lightly combined. Set the batter aside and prepare the cream cheese filling.
Cream cheese filling
Using an electric mixer, beat softened cream cheese and sugar together in a large bowl until soft and creamy.
Add the yogurt, vanilla, and egg and mix until it’s smooth and well combined.
Assemble
Scoop the chocolate muffin batter into the greased muffin tray, filling halfway. You’ll have a little extra batter - set it aside for later.
Evenly divide the cheesecake filling between the muffins. To set the cheesecake filling deep into the muffin batter, make a crater in the center of the batter with a spoon then add the cream cheese filling.
Spoon the remaining chocolate muffin batter on the top of the cheesecake filling. Use a toothpick, skewer or spoon to make swirls on top of the batter.
Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean with a few moist crumbs. Remove from oven and allow to cool in the pan for 15-20 minutes before removing muffins from pan.
Notes
Don’t overmix the muffin batter, stir just until combined.
Use muffin liners for easier cleanup.
The muffins will be domed when they come out of the oven and may sink a bit while cooling.
Muffins can be served warm or cold.
Store leftover muffins in an airtight container in the refrigerator for 3-4 days.